Description
Make comforting, cheesy red cheese enchiladas similar to your favorite restaurant. This recipe uses a simple red sauce and a generous cheese filling.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1/4 cup all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup vegetable oil for frying
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Prepare the sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder, and oregano. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and tomato sauce until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly, about 5 to 7 minutes. Season with salt and pepper. Remove from heat.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Prepare the tortillas: Heat 1 cup of vegetable oil in a small skillet over medium heat. Using tongs, quickly dip each corn tortilla into the hot oil for about 10 seconds per side until soft and pliable. Do not let them get crispy. Drain briefly on paper towels.
- Assemble the enchiladas: Dip each softened tortilla completely into the warm red sauce. Lay the coated tortilla flat on a clean surface. Sprinkle about 1/4 cup of the cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
- Pour any remaining red sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is completely melted and slightly golden. Let stand for 5 minutes before serving.
Notes
- For a richer flavor, use homemade enchilada sauce instead of the quick version provided.
- You can substitute half of the Monterey Jack cheese with crumbled cotija cheese for a sharper flavor profile.
- If you prefer not to fry the tortillas, you can briefly warm them in a damp paper towel in the microwave until soft enough to roll.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 32
- Fiber: 3
- Protein: 18
- Cholesterol: 55